The Influence of Food Additives, Staphylococcus carnosus and Staphylococcus xylosus Bacteria on the Color Change and Microbiological Stability of Pork Meat.

Meat curing represents a sophisticated biochemical process where sodium nitrite and microbial starter cultures interact to ensure product quality and safety. While nitrite remains essential for color development, flavor formation, and inhibition of pathogens like Clostridium botulinum, concerns about its toxicity and potential formation of carcinogenic N-nitrosamines have led to strict EU regulations (≤150 ppm residual nitrite) and increased research into alternatives such as celery extract and encapsulated heme pigments.Starter cultures, particularly Staphylococcus carnosus and Staphylococcus xylosus, play a pivotal role by converting nitrates to nitrites while simultaneously producing antimicrobial compounds and flavor-enhancing metabolites. When combined with ascorbate (500 ppm), these cultures significantly reduce nitrosamine formation (by 89%) and optimize color stability at pH 5.4–5.7. Modern curing approaches integrate these biological and chemical systems to meet both traditional quality standards and contemporary demands for safer, cleaner-label products.This review synthesizes current knowledge on curing chemistry, microbial contributions, and regulatory standards, emphasizing innovative strategies that maintain the sensory and safety characteristics of cured meats while addressing health concerns. The balance between technological necessity and risk mitigation highlights the evolving nature of meat curing science in response to consumer and regulatory pressures.